No-Knead Bread, Overnight Petite Round Baguette

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No-knead Bread Can Be Shaped

If you can form it, you can expand the variety of breads. If the water content is over 80%, it is quite difficult to handle, so I lowered the ratio a little and tried 70%, and the dough became quite easy to handle.
I think even a beginner can do well with petite baguette that only need to be rolled out.

No Pot Required, Spray Required

By heating the campagne in a pot, it came out crispy without the need for misting. For this petite baguette, misting is a must. 3 or 4 light sprays will give it a crunchy texture.

No-Knead Bread, Overnight Petite Round Baguette

No-knead bread is famous for its campagne. Reducing the water makes the dough possible to shape. Roll it up and make the easiest Baguette.
Prep Time 10 mins
Rest Before Cook 12 hrs
Cook Time 1 hr
Keyword Bread
Servings 300 g wheat flour
INGREDIENTS
EQUIPMENT
  • Electronic scale
  • bowl
  • plastic wrap
  • silicon spatula
  • Silicon mat
  • Sieve
  • Skepper
  • Knife
  • Spray
  • cookie sheet
INSTRUCTIONS
Preparation
  • Put the flour, salt and dry yeast in a bowl and mix lightly.
  • Add the water.
  • Mix with a spatula until the dough is no longer powdery and comes together.
  • Cover with plastic wrap and let rise at room temperature (15-25℃) overnight or for about 12 hours. (*2)
Forming and baking
  • When the dough has doubled in size and you can see many small bubbles on the surface, the first fermentation is complete.
  • Line a work table with a silicone mat and sift the flour.
  • Line a baking sheet with cookie paper.
  • Using a spatula, remove the fermented dough from the edge of the bowl.
  • Mix the dough by scooping it up from the bottom, about 10 times, to make it strong and round. Be careful not to cut the gluten.
  • Drop the dough onto the floured surface of the work table.
  • Divide the dough into 6 equal portions (about 85g each) using an electronic scale and a skepper.
  • Roll out the dough. If the dough is too sticky, flour it as needed.
  • Let the dough rest for 30 minutes. In the meantime, preheat the oven to 200°C.
  • Just before baking, make a coupe with a knife dipped in olive oil.
  • Spray the dough with water 3 or 4 times with a sprayer.
  • Bake for 15-20 minutes, until well browned.
NOTES
Don’t forget to spray!
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